Cherry Cheesecake Crescent Rolls

    Experiencing a cheesecake craving?  These yummy Cherry Cheesecake Crescent Rolls are your answer! and also perfect for Valentine's Day!! 

Need a quick and easy dessert for your Valentine?---These Cherry Cheesecake Crescent Rolls are so easy to make and absolutely delicious!  What could be yummier than strawberry and cream cheese wrapped up in a warm buttery crescent roll?Just a few ingredients, and your dessert is ready! 

 My #foodiemonday #bloghop entry for #valentinestheme..

Ingredients:

* 1pack refrigerated Pillsbury Crescent Roll(8 oz.)

* 8oz. Maraschino Cherry

* 4-6oz. Cream Cheese(half pack)

* 1tablwespoon Powdered Sugar

some powdered sugar and nutella spread for garnishing (optional)

Method:

* Preheat oven to 350 degrees.

*Carefully unroll Crescent Roll Dough and separate into 8 triangles.

* Lay triangles flat on large nonstick cookie sheet.

* Spoon approx. 1 tbsp of cherry suryp  mix with cream cheese and 1/2 tbls sugar powdered.

* Place the cream cheese mix (about 1 tbls) onto each triangle.

* Place one Cherry on top.

* Carefully roll up Crescent Rolls.

* Bake for about 15-20 minutes or until done.

* Drizzle with Nutella and Cream chesse and white chocolate mix.(optional)

* Sprinkle with powdered sugar.

* Enjoy!!

Sev-Tometa nu Shaak

 You know, Gujarati Cuisine and specially Kathiyawadi regional recipe is beaming with fresh ingredients and sweet, Spicy flavors. Sev- Tameta nu shaak is one of the Kathiyawadi recipe.. Sev-Tameta nu shaak is a one pot meal and so comforting you hardly need to chew(a sign of amazing comfort food, obvio:)  All in all, it's very quick, very simple and very satisfying, no fuss recipe--just how I like it. 

 My #foodiemonday #bloghop entry for #regionalcuisine....

Sharing with you my Gujarati/Kathiyawadi Thali with you all, hope you enjoy this as much as i did..:)

Ingredients::
500g fresh Tomatoes, roughly pureed (I used food-processor for roughly pureed)
120g finely chopped Onions
3 tbsp Oil
¼ tsp Mustard seeds
1 tsp Cumin seeds
½ tsp Fennel seeds
¼ tsp Asafoetida
½ tsp Turmeric powder
1-2 tsp red Chilli powder (or to taste)
1 tbsp sugar
½ tsp Garam masala or Chicken masala(I used chicken masala)½ tbsp water
1 tbsp cream (optional)
Salt to taste
Some chopped Cilantro to garnish
For Sev;
1 cup Besan flour
1tsp Oil
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
Method::
For Sev;
* Mix all the dry ingredients together, besan flour, red chili, salt and asafetida. 
* Add the oil and mix it well.
* Add the water slowly to make soft and smooth dough. 
* Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. 
* Cover the dough and allow to rest.
For Shaak;
* Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, fennel seeds and onions. 
* Saute until the onions become translucent.
* Then add the pureed fresh tomatoes.
* Season with red chilli powder, turmeric powder, garam masala, salt and sugar.
* Allow to cook down to a fairly thick mixture, and then adjust the texture with around 1/2 cup of  water.

* Cover the pan with lid and cook on slow flame for about 1-2 minutes. 
* Meanwhile, greased sev maker with attachment. Place dough to fill the cylinder of sev maker and close.
* Now hold the sev maker over saak pan, press the handle, sev will start coming out in to the shaak. As sev is coming, slowly move the sev maker in circular motion.

* Cook sev for couple of minutes with shaak and turn of the stove.

* Add cream in it and mix.(optional)
* Sprinkle some chopped cilantro and Serve with roti, bhakri or rotla..

* Enjoy..
NOTE:
* You can use ready made sev too. 
* Just make shaak and topping with redy made sev when you serve.

Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing

   This delicious salad is full of dramatic colors, bright and sharp flavors, and also contrasting light textures.. This classic Moroccan salad, is the combination of fennel, beet and mandarin orange, which is perfect for a wintertime brunch.. The flavors are quite unique with fennel-beet yogurt dressing. My favorite thing in this salad is Roasted Beet! How do you feel about them? I'm into them, but they might be one of the most polarizing vegetable on the face of this earth:) clearly, I'm a fan of Beet.. And this roasted beet add extra unique taste in this Salad so, try it and believe me;) 

Ingredients::
2 small mandarin oranges (peeled and separated segments)
1 small Beet (peeled)
1/4 cup diced fennel bulb
1/4 cup chopped fennel green leafy fronds
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup diced cucumber
1/4 cup roughly cut baby spinach
1/4 cup diced purple cabbage
For Fennel-Beet Yogurt Dressing:
1/3 cup bitten yogurt
1 tablespoon Olive oil
1 teaspoon fennel seeds
Salt to taste
1/4 teaspoon black pepper powder
1 teaspoon lemon juice
Method::
* First sliced the beet and grilled them on stove with drizzling little olive oil.

* Save one small sliced grilled beet for dressing.
* Diced them and keep on side.
* Take a mixing bowl.
* Add all vegetable in the bowl including grilled diced beets.
* Mix them well.
* Keep bowl aside.

For Fennel-Beet Yogurt Dressing:
* Take all dressing ingredients into a blender including one slice of saved grilled beet.
* Blend them very well.
* Keep the dressing in a small bowl.

* Toss the salad.
* Transfer into serving plate or a bowl. 
* Drizzle fennel-beet yogurt on the top of the salad. 
* Serve it. 
* Enjoy.!

Malai Peda (Milk Fudge)

          As the cold winter days melt into the more comfortable spring weather, people celebrate Basant Panchmi or Vasant Panchami. The festival, it signifies the beginning of Vasant Rutu(ritu)(Spring season). Vasant is associated with freshness and a new beginning in all spheres of life. For Vasant Panchami the yellow color dominates for not only do people wear yellow colored cloths, even the food that's prepared as offering to the goddess is also yellow. My today's recipe is Malai Peda- A rich sweet flavored with saffron and generously garnished with pistachios..

                          "May every goodness touch your soul..
                             And the brightest light of knowledge..
                                Illuminate your life..
                            So here's me wishing you..
                          A very happy Vasant Panchami to all !"
 My #foodiemonday #bloghop entry for #vasantpanchmi Theme.

Ingredients:
1 cup Milk powder
1/2 cup Heavy whipping cream
1/3 cup Powder sugar
1 1/2 tablespoon Milk
1/4 teaspoon Saffron strands
1/4 teaspoon Cardamom powder
1 1/2 teaspoon Ghee
Some roughly crushed Pistachios.
Method:
* In a heavy bottomed cooking pot, melt 1tsp ghee and add heavy whipping cream and milk powder.

* Cook till the mixture gets thick on low to medium heat.
* In 1tbls hot milk dissolve the saffron strands to get the yellow color.

* Once the mawa(whipping cream & milk powder) starts getting thicker, stir the dissolved saffron till it gets solid. (almost 7-8 minutes)
* Remove from the stove when it gets thick.

* Spread on a plate and allow it to cool down completely.

* Break the lumps after cool down and mix sugar and cardamom powder in it.

* Apply just little ghee on your palm and make small balls with your fist.

* Use knife to make designs on it.
* Stick some pistachios on the Peda.
* Serve.
* Enjoy...

Veggie Cutlets

    Veggie Cutlets are perfect for snack time. A real hunger relief option for kids and adults too..Every part of the country and in fact, every community has their recipe for a good cutlet. This one is very basic recipe to make a mixed vegetable cutlet. Healthy, nutritious and really easy to make. You can serve these cutlets with any type of chutney or even plain ketchup. Eat it just like that or you can sandwiched between slices of bread or even can make veg. burgers too.

  Veggie Cutlets are very delish.. Learn how to make Veggie Cutlets by my recipe.:)
  My #foodiemonday #bloghop entry for #colonialinspiredcuisine theme..

Ingredients::
* 3 Bread slices
* 3 medium size Boiled Potatoes
* 1/ cup chopped vegetables (green beans, corn, carrots and bell-peppers)
* 1/4 Cup chopped onions
* 1 tablespoon Ginger-Garlic-Green Chili paste
* 1/2 teaspoon Turmeric powder
* 1/2 teaspoon red Chili powder
* 1/2 teaspoon Garam masala
* 1/2 tablespoon Lemon juice
* 2 tablespoon chopped Cilantro
* Salt to taste
* 1/3 cup All-purpose(maida) slary (all purpose+water added)
* 1/2 cup dry Bread crumbs
* Oil for frying

Method::

*  Add bread slices into the food processor and make bread crumbs. 

*  Heat the pan with just a little oil and add chopped onions. 

* Saute them and add ginger-garlic-green chili paste.

* Mix all.

* Add mixed vegetable and cook for couple of minutes.

* Add boiled potatoes.

* Add red chili powder, turmeric pwder, garam masala, lemon juice, chopped cilantro and salt.

* Turn off the stove and let it cool down for a while.

* Add fresh bread crumbs init. 

* Now mix the all mixture properly using your hand.
* Take heart shaped cookie cutter, press the mixture into that and make heart shaped cutlets. (You can make it round shaped cutlets too if you don’t have cookie cutter)

* Use same process for reaming cutlets and keep aside.
* Now in a small bowl add all-purpose(maida), add ¼ cup water and make thin paste.
* Dip the prepared cutlet into that paste than coat it with the dry bread crumbs.
* Heat the oil into the pan for frying. (at this step you can shallow fry the cutlets too)
* Place the coated cutlets into the hot oil and fry them both sides till golden brown, remove it on the kitchen paper towel.
* Veggie cutlets are ready. 
* You can serve with chutney or ketchup. 

* Enjoy!!

 Note:

* You can add or subtract veggies as per your choice.

 * You may shallow fry cutlets for less calories.

* You may use corn-flour for coating cutlets instead of maida(all-purpose)

Samosa Bites

   Samosa bites-- these samosa bites are specially for samosa lovers just like me:) but wait no need to stay in front of stove for long time-do this and do that, but still can make a dream bite ever... These Samosa Bites are not only look gorgeous, but they are full of flavors--Sweet, Salty & Spicy, and hassle free too. Isn't that cool..? So get ready for another super delicious recipe ever...

 My #foodiemonday #bloghop entry for #bitesizefood.....

Ingredients::
For Samosa Filling:1 tablespoon oil
1/2 teaspoon  cumin seeds
1 teaspoon Urad dal
4-5 Curry leaves(Limdo)
1 tablespoon red chili powder paste(Red chili mix with some water)
1/2 teaspoon Turmeric powder
Pinch of asafoetida
2 medium size boiled and grated potatoes
1/4 teaspoon  Garam masala
Salt to taste
1 teaspoon sugar powder
1/4 teaspoon Chaat masala
Some chopped cilantro
For Garnishing:
Some Sweet tamarind-dates chutney
Some finely chopped Cilantro
20-30 Crackers (I used RITZ original crackers)
Method::
For Samosa Filling:
*  Heat the pan with oil.
*  Add cunim seeds and urad dal.
*  Cook for 1-2 mins.
*  Add chopped curry leaves and red chili powder paste, turmeric powder and asafoetida.
*   Cook for a minute and add boiled and grated potatoes in it.
*  Mix well.
*  Add garam masala, salt, sugar, chaat masala and chopped cilantro.
*  Mix well for another 1-2 mins and turn off the stove.
*  Let it cool down.
To Assemble Samosa Bites:
* Start with crackers, top with 1or 1 1/2 teaspoon Samosa filling.
* Top with 1/4 teaspoon sweet chutney.
* Sprinkle some chopped cilantro.
* Repeat with remaining crackers..
* Serve immediately.
* Enjoy..

NOTE:
You can use green cilantro spicy chutney on top too.

 

M&M's Chikki

     Happy Makar Sankranti to all..

   

Fly high like a kite in a sky!!!

Wishing you all the Happy and Safe Makar-Shankranti!!

Ingredients::

* oil-for brushing
* 1 packet of M&M's
*3/4 cup sugar

Method::

*In a tray, add foil paper and brush or spray oil.
* Spread the gems over the oiled foil paper and keep aside.

* Melt sugar in a pan to a single string consistency.
* Take it off the heat.
* Pour it over the tray of gems and let it set in a cool place for 1-2 hrs.
* Break them into chunky pieces and store them in an air tight container.

* Enjoy!!

Peas & Spinach Soup

  Peas & Spinach soup-- a soup with full of flavor and easy & simple to make. It is full of antioxidants and rich source of protein with lots of vitamin C. Let's try it and enjoy it..

 My #foodiemonday #bloghop entry for #peas theme..

Ingredients:
2 cups fresh or frozen Peas
1/2 cup Spinach puree (blanch and crushed)
1/3 cup chopped onion
1 tablespoon roughly chopped Garlic
1 tablespoon Olive oil
Salt to taste
Black pepper powder to taste
1 teaspoon crushed Red pepper
1 cup Water or vegetable stock
1-2 teaspoon cream for garnishing (optional)
Method:
* Take a sauce pan and add olive oil.
* Add chopped onion and garlic.
* Sauté them until gets brownish pink color.
* Add green peas, salt, ground black pepper and mix it or stir it for a minute.
* Add water/vegetable stock and boil for another 6-8 minutes till peas become soft.
* Switch of the flame and let it be cool down.
* Now blend it with Spinach puree till smooth and creamy texture.
* Switch on the flame again and pour the mixture in pan.
* Cook it till boil.
* Turn off the stove and serve soup.
* Garnish with some crushed red-pepper and cream.
* Enjoy the Peas & Spinach Soup with bread, croutons, crackers or as per your choice..

     Try my other Soups..

Tomato & mixed veg. soup

              

Veg. Manchow Soup